Tex Mex Enchiladas Recipe

Name: Tex Mex Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1/2 cup all-purpose flour (spooned and leveled); 2 can (14 1/2 ounces) reduced sodium chicken broth; 2 tablespoons chili powder; 1/2 small chipotle chile in adobo, minced, plus 2 tablespoon sauce (from a small can); 1/4 small onion, minced; 3 garlic cloves, minced; 1 1/2 pound lean ground beef; Coarse salt and ground pepper; 16 flour tortillas (6-inch); 3 cups shredded cheddar cheese (12 ounces); 1/4 cup chopped cilantro

Servings: persons

4 tablespoons olive oil
1/2 cup all-purpose flour (spooned and leveled)
2 can (14 1/2 ounces) reduced sodium chicken broth
2 tablespoons chili powder
1/2 small chipotle chile in adobo, minced, plus 2 tablespoon sauce (from a small can)
1/4 small onion, minced
3 garlic cloves, minced
1 1/2 pound lean ground beef
Coarse salt and ground pepper
16 flour tortillas (6-inch)
3 cups shredded cheddar cheese (12 ounces)
1/4 cup chopped cilantro

1
Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
2
Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
3
Preheat oven to 350 degrees. (If freezing, don't place any sauce in baking dish.) Spoon 1/4 cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up.
4
Raise oven heat to 450 degrees. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.

2863

kcal

Calories

Fat

342

Carbs

158

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons olive oil, 1/2 cup all-purpose flour (spooned and leveled), 2 can (14 1/2 ounces) reduced sodium chicken broth, 2 tablespoons chili powder, and more.

Yes, Tex Mex Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tex Mex Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions